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Oxtail Soup

Cheap to make, but hearty, flavoursome and really rather impressive

By bbcgoodfood · From Open Recipes · 15 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 10,172 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓

The recipe

Serves 4

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  2. Olive + tomatotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,164 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Carrot + turniptop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together8,001 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + tomatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,375 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Carrot + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (flour, olive, carrot, turnip, celery, thyme, tomato):

  1. Parsnipbetter flavor fit
  2. Capsicumbetter flavor fit
  3. Potatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against flour, olive, carrot, turnip, celery, thyme, tomato. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).